A kitchen knife is any knife that is designed to be used in food preparation. even though much of this doing can be adept following a few general-purpose knives notably a large chef’s knife, a tough cleaver, and a small paring knife there are in addition to many specialized knives that are intended for specific tasks. Kitchen knives can be made from several alternating materials.

Kitchen knives generally either feature a curve close the tip, as in a chef’s knife, or are straight for their entire length. The edge itself may be generally mild (a “straight” or “clean” edge), or may be serrated or scalloped (have “teeth”) in some way. Lastly, the dwindling may differ in shape: most common is a sharp, triangular reduction (not pictured), as in a chef’s knife or paring knife, though the French point (also called “Sheep’s foot”) is common in santokus, and a round lessening is sometimes found upon long slicing knives.

Also known as a cook’s knife or French knife, the chef’s knife is an all-purpose knife that is curved to allow the cook to rock the knife on the cutting board for a more correct cut. The expansive and heavy blade afterward serves for chopping bone instead of the cleaver, making this knife the all goal stifling knife for food preparation. Chef’s knives are most commonly comprehensible in the company of 15 cm and 30 cm (6 and 12 inches), even though 20 cm (8 inches) is the most common size.

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